Cocktail Recipes

Coquito

Classic | Eggnog | from Anders Erickson

Creamy, rich Coquito may be a classic Puerto Rican holiday drink, but don't let the seasons limit you—this combination of rum, milk, coconut, and spices tastes great any time of year.

Ingredients

8 oz / 200 ml 12 oz / 300 ml 16 oz / 400 ml 24 oz / 600 ml	Coconut Milk
4 oz / 100 ml 6 oz / 150 ml 8 oz / 200 ml 12 oz / 300 ml	Evaporated Milk
4 oz / 100 ml 6 oz / 150 ml 8 oz / 200 ml 12 oz / 300 ml	Sweetened Condensed Milk
2 oz / 50 ml 3 oz / 75 ml 4 oz / 100 ml 6 oz / 150 ml	Cream of Coconut
1⁄4 oz / 6 ml 1⁄2 oz / 9 ml 1⁄2 oz / 13 ml 3⁄4 oz / 19 ml	(7 1⁄2 ml) Vanilla Extract
2 oz / 50 ml 3 oz / 75 ml 4 oz / 100 ml 6 oz / 150 ml	Chilled Spice Tea
1 pinch 1 1⁄2 pinch 2 pinch 3 pinch	Salt
4 oz / 100 ml 6 oz / 150 ml 8 oz / 200 ml 12 oz / 300 ml	Gold Rum	Don Q

Notes

• Method: Blender
• Pour: From a Pitcher
• Glassware: Cocktail Glass
• Garnish: Grated nutmeg
• Special Prep: Chill over night.

Spice Tea

Amount	Ingredient
4 sticks 6 sticks 8 sticks 12 sticks	Cinnamon
25 whole 37 1⁄2 whole 50 whole 75 whole	Cloves
1 whole 1 1⁄2 whole 2 whole 3 whole	Star Anise
1 cup 1 1⁄2 cup 2 cup 3 cup	Water

Method:

1. Boil water with spices until volume is reduced by half. Chill in fridge or freezer.